A relatively simple cooking technique that is basically a sealing process. Its aim is to seal in the flavor of vegetables, meats, and shellfish, and to retain the bright color of vegetables.

Heat the wok, pour 3 cups of peanut oil into it, and heat to exactly 300°F. Vegetables should be added to the oil for no longer than 30 to 45 seconds, then should be removed with a Chinese strainer.

Meats and Shellfish
Heat the oil to 400°F. to 425°F. Place the food on the mesh of the strainer and lower it into the oil for 1 to llA minutes.

When you remove foods from the oil, drain off the excess oil and set aside the oil-blanched foods to use as required.


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